Sous Vide Beef Tenderloin Recipe
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 15 mins
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Servings
8
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Beef Tenderloin Recipe
Description
The beef tenderloin is seasoned and seared briefly on all sides to develop a brown crust before vacuum sealing with garlic and fresh herbs. The bag is cooked in a water bath at a controlled temperature (recommended at least 130 °F for safety) for 2-3 hours to evenly cook the meat to the desired doneness.
While the beef cooks, mushrooms are sautéed in olive oil and optionally thickened with flour and beef broth to create a savory sauce. After sous vide cooking, the tenderloin is patted dry and seared again to refresh the crust and add texture. The herbs used in the bag impart subtle flavor.
This approach allows consistent results with tender texture throughout the tenderloin. Serving with the mushroom sauce complements the beef's richness.
Using a water displacement or vacuum sealing method is important for proper sous vide cooking. The recipe includes temperature guidelines for rare to medium well doneness and notes that skipping the initial sear is possible if desired.
Ingredients
Beef Tenderloin
- 2 tablespoon olive oil
- 2 pound beef tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 fresh herbs parsley, thyme or rosemary
- 1 clove garlic minced
Mushroom sauce
- 2 tablespoon olive oil
- 8 ounces mushrooms
- 2 tablespoon flour optional
- 1/2 cup beef broth
Instructions
- Put the Sous Vide cooker in a water bath and set it to 137 °F degrees or your preferred temperature (see notes).
- Heat the olive oil in a cast iron skillet on medium-high heat.
- Sprinkle the beef tenderloin with salt and pepper.
- Sear the tenderloin in the skillet, turning until it is nicely brown on all sides.
- Put the fresh herbs and garlic in a ziploc or sous vide bag and add the tenderloin. Vacuum seal the beef or use the water displacement method to remove the air.
- Add the bag to the heated water bath and let it cook for 2-3 hours.
- Once the tenderloin has cooked about 2 hours heat the remaining olive oil in the skillet.
- Add the mushrooms and cook for 5-10 minutes, until browned. Remove the vegetables to a small bowl.
- Remove the tenderloin from the bag, but save the juices that are in the bag. Pat the meat dry and remove the fresh herbs. Sear the tenderloin in the skillet for 2 minutes, rotating to brown on all side.
- Remove the tenderloin to a plate to rest.
- Return the mushrooms to the skillet and stir in the flour. Pour in the juices left in the sous vide bag and add the beef broth.
- Cook, stirring, for 3-5 minutes until the sauce thickens.
- Slice the beef tenderloin and serve with the mushroom gravy.
Notes
- Use a vacuum sealer or water displacement to seal the beef properly for sous vide.
- Maintain a cooking temperature at or above 130 °F for food safety.
- Initial sear before sous vide is optional; a single sear after cooking is sufficient.
- Refer to temperature guide: rare 125 °F, medium rare 135 °F, medium 145 °F, medium well 155 °F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 21g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 79mg | 26% |
| Sodium | 404mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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